Here is a picture step by step of what I do. I could have used this the first time I did this process so figured I would put a post together for others looking to get into the hobby.
I mixed this 60/40 duck to pork shoulder.
I smoked for 2 hours at 140 and then finished in the oven at 200 until the Internal Temp reached 165.
Then placed outside on the table to cool for an hour, which is where I see the shrinking and wrinkle that people seem to search for.
Used Sweet and spicy for 10 pounds and original blend for the other 10 pounds. Used High Mountain seasoning kits.
Anything else you would like to know, just ask and I will do my best to answer/help.
